Ripoffs at high end steak houses

[QueBert]

I've had the Chinese-style lobster. It might as well be cheap fish for all you can actually taste of it.. lobster has a subtle flavor that is lost when it is smothered in soy and sriracha.

as opposed to the Maine Lobster that Americans smother in butter or garlic butter? I can't imagine Lobster as tasting good to anyone. As I've never seen anyone eating it without a dish containing 1/2 a stick of butter which they dunked every bite in. Or some just take the whole tail and pour the butter directly on it.

 

[Ns1]

why would travelling to NE make it taste better? The lobster you had was live before it was cooked :biggrin:

Have it cooked Cantonese style would make it yummy :awe:

i dunno, maybe 12 hours on wet paper on a plane and XX hours in a fishtank decrease the flavor explosion. beats me; everyone says New England seafood is the shit, so we'll see (eventually).

 

[sdifox]

i dunno, maybe 12 hours on wet paper on a plane and XX hours in a fishtank decrease the flavor explosion. beats me; everyone says New England seafood is the shit, so we'll see (eventually).

NE clam bake


Also, Steamed lobster would be much tastier than boiled. The sweetness is not leeched.

 

[DrPizza]

no butcher shop out near you?
there is one nearly in my back yard, its great, quality is a lot better vs the store and its often cheaper. and you can get pretty much whatever you want

actually for you it might be worth it for you to make the drive to wilson beef farms

We do have a local butcher, and occasionally go there. But, I think his is still mostly choice as well. I haven't noticed any ribeyes that really stood out to me as 'wow, I've gotta have those for dinner.'

 

[Ns1]

I've had the Chinese-style lobster. It might as well be cheap fish for all you can actually taste of it.. lobster has a subtle flavor that is lost when it is smothered in soy and sriracha.

NE lobster rolls smother their lobster in butter or mayo. hmmm....



btw, lobster with siracha wtf kinda chinese lobster are you eating.

 

[dr150]

OP,
Never gone to Peter Lugers but you're spot on with the reasons why I would shy away from the extreme price gouging going on at NYC steak houses.

I've tried some elite ones on expense account and I can tell you that with my meager skills I can make a better steak. If I want to get fancy, I buy the meat a day before and marinate that fucker (such as what Morton's does).

There's enough Youtube vids out there from top chefs to teach you how to make even a total noob a better griller than Peter Lugers.

All you need is a quality butcher with quality cuts.

If I want a true world class top shelf steak dinner where I don't have to cook or pay $500, I'll go over to my mom's house. :thumbsup: :biggrin: ..................(she held a party once where she made steaks....every foodie yuppie attending said it was by far the best steak they've ever had in their lives)

 

[Fritzo]

95% of people who eat at a steakhouse (cheap or expensive) don't know how to order a steak. There is a reason they don't give a fuck.

*Hint* If you order ANYTHING above Medium Rare, you're an idiot. If you eat any sauce with it, you're an idiot.

If you tell people how to eat food, you're an idiot.

Seriously, I was a professional chef at one point, and you learn really quick you can not push your personal tastes on other people. While I will say that any beef cooked beyond medium well loses all characteristics of beef (I used to cheat and make well done orders medium well ), everyone has different preferences and you're there to make food enjoyable to them.

On a side note, I also enjoy A-1 sauce on meats once in awhile. Japanese Yum-Yum sauce isn't bad either

 

[Imported]

It's different. I grew up eating chinese lobsters, so the first time I had a NE-style lobster (ie 1.25lbs w/ butter) I was wholly unimpressed. I reserve true judgement until I make a NE trek and have it uber-fresh though.

Had the same reaction when it came to steamed dungeoness crab. Always grew up eating it cooked in a more Chinese/Vietnamese way so when I had plain crab, I was a little unimpressed.

 

[sdifox]

NE lobster rolls smother their lobster in butter or mayo. hmmm....



btw, lobster with siracha wtf kinda chinese lobster are you eating.

Steam the lobster, chill on ice, pull out meat and chop into chunks. Add mayo and lime juice. Add to roll. :awe:

 

[dank69]

NE lobster rolls smother their lobster in butter or mayo. hmmm....



btw, lobster with siracha wtf kinda chinese lobster are you eating.

Butter or mayo is used to mask the flavor of the lobster in the same way that chocolate is used to mask the flavor of the peanut butter in a Reeses Cup.

 

[sdifox]

Had the same reaction when it came to steamed dungeoness crab. Always grew up eating it cooked in a more Chinese/Vietnamese way so when I had plain crab, I was a little unimpressed.

I love steamed crab. we sometime dry cook it on the beach with sea sand and some seawater.

fill pot with crabs, sand and some seawater, turn up heat.

This was back in Argentina when we were at a coral coast where the coral is exposed for like a few km when the tide recedes so tons of crabs to grab.

 

[Fritzo]

let's be real here guys, nobody in this thread is capable of producing something like this at home:

U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days; Bone In New York Sirloin 20 Oz [$56.00]
U.S.D.A. PRIME, Black Angus Beef, Creekstone Farm, Arkansas City, Kansas, Dry Aged 35 Days; New York Sirloin 14 Oz [$57.00]
American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho; New York Sirloin 8 Oz [$85.00]
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu; New York 6 Oz [$135.00]

oh wait you want ribeye too?

U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days; Bone In Rib Eye Steak 20 Oz [$63.00]
U.S.D.A. PRIME, Black Angus Beef, Creekstone Farm, Arkansas City, Kansas, Dry Aged 35 Days; Rib Eye Steak 12 Oz [$59.00]
American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho; Rib Eye Steak 9 Oz [$88.00]
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu; Rib Eye 8 Oz [$155.00]

Most of us won't even be able to source this product, let alone cook it.

There were some taste tests done (search around) where they had blindfolded people tasting Kobe beef and beef bought from Kroger and Walmart---2 out of 3 couldn't tell the difference. A lot of premium products are like that.

 

[sdifox]

There were some taste tests done (search around) where they had blindfolded people tasting Kobe beef and beef bought from Kroger and Walmart---2 out of 3 couldn't tell the difference. A lot of premium products are like that.

Does depend on the tasters. :whiste:

 

[Imported]

I love steamed crab. we sometime dry cook it on the beach with sea sand and some seawater.

fill pot with crabs, sand and some seawater, turn up heat.

I've grown to appreciate the nuances and subtle flavors of steamed crab. Funny what growing older does to you..

 

[sdifox]

as opposed to the Maine Lobster that Americans smother in butter or garlic butter? I can't imagine Lobster as tasting good to anyone. As I've never seen anyone eating it without a dish containing 1/2 a stick of butter which they dunked every bite in. Or some just take the whole tail and pour the butter directly on it.

You should try the Cantonese way :whiste:

I do like cold lobster mayo salad too.

 

[QueBert]

OP,
Never gone to Peter Lugers but you're spot on with the reasons why I would shy away from the extreme price gouging going on at NYC steak houses.

I've tried some elite ones on expense account and I can tell you that with my meager skills I can make a better steak.

There's enough Youtube vids out there from top chefs to teach you how to make even a total noob a better griller than Peter Lugers.

All you need is a quality butcher with quality cuts.

If I want a true world class top shelf steak dinner where I don't have to cook or pay $500, I'll go over to my mom's house. :thumbsup: :biggrin:

Even if you're lucky enough to have access to the quality of meat a top level steak house has. I don't know a single person who has the oven required. That's easily what makes the steak house steak better than a home steak. My friend spent a ton of money on an IR grill and bought some uber meat and it still wasn't as good. And I had to take into account that with the price of the grill + how much the beef was costing him. He'd have to eat uber steaks every week for a year just to break even. For how often I eat a top level steak. The cost involved to make them at home would be more than going to a 4 star place 3-4 times a year.

I'd say no, Mastro's isn't worth $200+ for 2 people. But since you won't get that quality at home, it's either overpay or be happy with a lesser quality steak at home.

 

[sdifox]

I've grown to appreciate the nuances and subtle flavors of steamed crab. Funny what growing older does to you..

Ginger helps :biggrin:

Steaming crab is very Chinese too. Different regions. Also, it could be served hot or chilled, depending on what you got.

There is a variant where you just soak the crab with rice wine.
Served chilled, dish is called Drunken Crab.

http://www.cooking-china.com/chinese-recipe/en/crab/drunken_crabs_in_gaoliang_spirit.html

 

[sdifox]

as opposed to the Maine Lobster that Americans smother in butter or garlic butter? I can't imagine Lobster as tasting good to anyone. As I've never seen anyone eating it without a dish containing 1/2 a stick of butter which they dunked every bite in. Or some just take the whole tail and pour the butter directly on it.

Not a big fan of the boiled lobster with butter either. But I love lobster done other ways.

 

[Charles Kozierok]

Okay, maybe not sriracha, I just liked the alliteration. It was years ago and resembled the picture posted. It wasn't a bad dish by any means, but had the typical heavy Chinese-American restaurant sauce that overpowered a subtle, luxury ingredient.

Italian-Americans have a similar abomination called lobster fra diavolo, which is essentially a plate of spaghetti with spicy marinara and a whole lobster crammed in the middle. Again, not bad, and fun to eat -- what a mess -- but it could be day-old tilapia in there for all you can make out of it.

The comparisons to butter are silly, since butter itself has a very mild flavor. But purists around here in New England scoff at even that, eating it plain only. Last year we were in Maine and they had a glut of lobsters; we ended up buying a dozen of them at a lobster pound for something like $3 or $4 each and pigging out over two days.

ETA: I consider the peanut butter the best part of a Reese's. I don't like other brands because they have a different texture. I guess everyone has different tastes.

 

[dr150]

Even if you're lucky enough to have access to the quality of meat a top level steak house has. I don't know a single person who has the oven required. That's easily what makes the steak house steak better than a home steak. My friend spent a ton of money on an IR grill and bought some uber meat and it still wasn't as good. And I had to take into account that with the price of the grill + how much the beef was costing him. He'd have to eat uber steaks every week for a year just to break even. For how often I eat a top level steak. The cost involved to make them at home would be more than going to a 4 star place 3-4 times a year.

I'd say no, Mastro's isn't worth $200+ for 2 people. But since you won't get that quality at home, it's either overpay or be happy with a lesser quality steak at home.

Dude. Come over to my house.

I'll cook you a better steak than most any place.

And.....if you go over to my mother's house, it'll change your mind that you need a $2k griller....You'll eat the best steak you've ever eaten in your life!

 

[ElFenix]

i've eaten steak so this really hits close to home. i'll be hugging my kids extra tight tonight.

 

[dank69]

...

ETA: I consider the peanut butter the best part of a Reese's. I don't like other brands because they have a different texture. I guess everyone has different tastes.

That was the point of my analogy. Neither makes sense.

 

[The Boston Dangler]

Butter or mayo is used to mask the flavor of the lobster in the same way that chocolate is used to mask the flavor of the peanut butter in a Reeses Cup.

those flavors aren't masking, they're complimenting

 

[Charles Kozierok]

That was the point of my analogy. Neither makes sense.

Oh, lol. There are people actually claiming that mayo or butter "mask" things, so I thought you were being serious.

 

[sdifox]

Butter or mayo is used to mask the flavor of the lobster in the same way that chocolate is used to mask the flavor of the peanut butter in a Reeses Cup.

No, it is to add fat to something that is not fatty.